Manhattan Drink Quotes

I'm going to drink till when I cut myself whiskey runs out. What's the good of blood when you can have whiskey?

And yet, there will always be something essentially elsewhere about New York. It is a place that people come to precisely because it doesn't ever fully offer itself. It's intoxicating. Keeps you on your toes. Keeps you drinking coffee and keeps you walking.

But what can you do with success when you get it? You cant eat it or drink it. Of course I understand that people who havent enough money to feed their faces and all that should scurry round and get it. But success . . .” “The trouble with me is I cant decide what I want most, so my motion is circular, helpless and confoundedly discouraging.” “Oh but God decided that for you. You know all the time, but you wont admit it to yourself.” “I imagine what I want most is to get out of this town, preferably first setting off a bomb under the Times Building.

One day in the life of Ivan Denisovich laying bricks in Siberia probably generated a higher level of happiness than one day in the life of a retired rock star in a Manhattan penthouse with all the beer he could drink. Work was crucial to sanity. Which was probably why George continued to perform on the cruise ship.

Bulfinche’s is a Manhattan bar that has not only seen all the weirdness the world has to offer, but encourages it to come by for a drink. A leprechaun owns it, and a god of wine and orgies tends bar. I

If I could order any drink I wanted now, it would be a Sweet Rob Roy on the Rocks, a Manhattan made with Scotch. That was another drink a woman introduced me to, and it made me laugh instead of cry, and fall in love with the woman who said to try one. That was in Manila, after the excrement hit the air-conditioning in Saigon. She was Harriet Gummer, the war correspondent from Iowa. She had a son by me without telling me. His name? Rob Roy.

It was another blind date; this time her uncle had set her up. The plan: Meet outside of her fancy Midtown Manhattan office building. How would she recognize him? "I'll be the guy with the hole in his boot," he told her. And there he was, covered in dust from his construction job, with a big hole in his fraying boot. What was supposed to be one drink turned into two . . . then a ride on the Ferris wheel in Toys R Us . . . then dinner. He wrote her this note exactly two months after their first date, delivering it rolled up and tied with a string, along with two red roses. They were married in July 2006. (return

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

if consumer demand should increase for the goods or services of any private business, the private firm is delighted; it woos and welcomes the new business and expands its operations eagerly to fill the new orders. Government, in contrast, generally meets this situation by sourly urging or even ordering consumers to “buy” less, and allows shortages to develop, along with deterioration in the quality of its service. Thus, the increased consumer use of government streets in the cities is met by aggravated traffic congestion and by continuing denunciations and threats against people who drive their own cars. The New York City administration, for example, is continually threatening to outlaw the use of private cars in Manhattan, where congestion has been most troublesome. It is only government, of course, that would ever think of bludgeoning consumers in this way; it is only government that has the audacity to “solve” traffic congestion by forcing private cars (or trucks or taxis or whatever) off the road. According to this principle, of course, the “ideal” solution to traffic congestion is simply to outlaw all vehicles! But this sort of attitude toward the consumer is not confined to traffic on the streets. New York City, for example, has suffered periodically from a water “shortage.” Here is a situation where, for many years, the city government has had a compulsory monopoly of the supply of water to its citizens. Failing to supply enough water, and failing to price that water in such a way as to clear the market, to equate supply and demand (which private enterprise does automatically), New York’s response to water shortages has always been to blame not itself, but the consumer, whose sin has been to use “too much” water. The city administration could only react by outlawing the sprinkling of lawns, restricting use of water, and demanding that people drink less water. In this way, government transfers its own failings to the scapegoat user, who is threatened and bludgeoned instead of being served well and efficiently. There has been similar response by government to the ever-accelerating crime problem in New York City. Instead of providing efficient police protection, the city’s reaction has been to force the innocent citizen to stay out of crime-prone areas. Thus, after Central Park in Manhattan became a notorious center for muggings and other crime in the night hours, New York City’s “solution” to the problem was to impose a curfew, banning use of the park in those hours. In short, if an innocent citizen wants to stay in Central Park at night, it is he who is arrested for disobeying the curfew; it is, of course, easier to arrest him than to rid the park of crime. In short, while the long-held motto of private enterprise is that “the customer is always right,” the implicit maxim of government operation is that the customer is always to be blamed.

Here is New York. This is why I stay. I stay to hear the jazz musicians playing in the parks, and to browse the tables of books for sale on the street. I stay for a drink in a quiet bar, lit by golden autumn light, and for Film Forum double features in black and white. I stay for egg creams, for the amateur opera singers practicing with their windows open so we all can listen. For the Chinese grandmothers dancing by the East River, snapping red fans in their hands. For the music of shopkeepers throwing open their gates. I stay for the unexpected spectacle, and the chance encounter, and for those tough seagulls gliding inland on rainy days to remind us that Manhattan is an island, a potential space both separate and connected. Most of all, I stay because I need New York. I can't live anywhere else, so I hold on to what remains. We've lost a lot, but there's so much left worth fighting for. And while I stay, I fight.

Thus, no matter where you live in New York City, you will find within a block or two a grocery store, a barbershop, a newsstand and shoeshine shack, an ice-coal-and-wood cellar (where you write your order on a pad outside as you walk by), a dry cleaner, a laundry, a delicatessen (beer and sandwiches delivered at any hour to your door), a flower shop, an undertaker's parlor, a movie house, a radio-repair shop, a stationer, a haberdasher, a tailor, a drug-store, a garage, a tearoom, a saloon, a hardware store, a liquor store, a shoe-repair shop. Every block or two, in most residential sections of New York, is a little main street. A man starts for work in the morning and before he has gone two hundred yards he has completed half a dozen missions: bought a paper, left a pair of shoes to be soled, picked up a pack of cigarettes, ordered a bottle of whiskey to be dispatched in the opposite direction against his home-coming, written a message to the unseen forces of the wood cellar, and notified the dry cleaner that a pair of trousers awaits call. Homeward bound eight hours later, he buys a bunch of pussy willows, a Mazda bulb, a drink, a shine-- all between the corner where he steps off the bus and his apartment.

It's weird not being in our subculture of two any more. There was Jen's culture, her little habits and ways of doing things; the collection of stuff she'd already learnt she loved before we met me. Chorizo and Jonathan Franken and long walks and the Eagles (her dad). Seeing the Christmas lights. Taylor Swift, frying pans in the dishwasher, the works absolutely, arsewipe, heaven. Tracy Chapman and prawn jalfrezi and Muriel Spark and HP sauce in bacon sandwiches. And then there was my culture. Steve Martin and Aston Villa and New York and E.T. Chicken bhuna, strange-looking cats and always having squash or cans of soft drinks in the house. The Cure. Pink Floyd. Kanye West, friend eggs, ten hours' sleep, ketchup in bacon sandwiches. Never missing dental check-ups. Sister Sledge (my mum). Watching TV even if the weather is nice. Cadbury's Caramel. John and Paul and George and Ringo. And then we met and fell in love and we introduced each other to all of it, like children showing each other their favourite toys. The instinct never goes - look at my fire engine, look at my vinyl collection. Look at all these things I've chosen to represent who I am. It was fun to find out about each other's self-made cultures and make our own hybrid in the years of eating, watching, reading, listening, sleeping and living together. Our culture was tea drink from very large mugs. And looking forward to the Glastonbury ticket day and the new season of Game of Thrones and taking the piss out of ourselves for being just like everyone else. Our culture was over-tipping in restaurants because we both used to work in the service industry, salty popcorn at the cinema and afternoon naps. Side-by-side morning sex. Home-made Manhattans. Barmade Manhattans (much better). Otis Redding's "Cigarettes and Coffee" (our song). Discovering a new song we both loved and listening to it over and over again until we couldn't listen to it any more. Period dramas on a Sunday night. That one perfect vibrator that finished her off in seconds when we were in a rush. Gravy. David Hockney. Truffle crisps. Can you believe it? I still can't believe it. A smell indisputably reminiscent of bums. On a crisp. And yet we couldn't get enough of them together - stuffing them in our gobs, her hand on my chest, me trying not to get crumbs in her hair as we watched Sense and Sensibility (1995). But I'm not a member of that club anymore. No one is. It's been disbanded, dissolved, the domain is no longer valid. So what do I do with all its stuff? Where so I put it all? Where do I take all my new discoveries now I'm no longer a tribe of two? And if I start a new sub-genre of love with someone else, am I allowed to bring in all the things I loved from the last one? Or would that be weird? Why do I find this so hard?

She smiled and then she was gone, and I drove home more depressed than I had been in years. Why? Because the truth was that I wanted to drink. And I don’t mean I wanted to ease back into it, either, with casual Manhattans sipped at a mahogany and brass-rail bar with red leather booths and rows of gleaming glasses stacked in front of a long wall mirror. I wanted busthead boilermakers of Jack Daniel’s and draft beer, vodka on the rocks, Beam straight up with water on the side, raw tequila that left you breathless and boiling in your own juices. And I wanted it all in a run-down Decatur or Magazine Street saloon where I didn’t have to hold myself accountable for anything and where my gargoyle image in the mirror would be simply another drunken curiosity like the neon-lit rain striking against the window. After four years of sobriety I once again wanted to fill my mind with spiders and crawling slugs and snakes that grew corpulent off the pieces of my life that I would slay daily. I blamed it on the killing of Julio Segura. I decided my temptation for alcohol and self-destruction was maybe even an indication that my humanity was still intact. I said the rosary that night and did not fall asleep until the sky went gray with the false dawn.

Anna war manchmal versucht, den Drink anzunehmen - und sei es nur, um die Reaktionen der beiden zu testen. Ihre Rolle, die so fest etabliert war, dass die Ursprünge längst im Dunkeln lagen, bestand darin, allen Versuchungen ihres Umfelds zu widerstehen - ein braves Mädchen zu sein, und das in jeder Hinsicht. Die Tatsache, dass sie schon seit ihrem vierzehnten Lebensjahr nicht mehr der Ausbund von Tugend war, für den man sie hielt, hätte sie in Anwesenheit von Tante und Mutter leicht vergessen können. Aber sie vergaß es nie ganz.

We ended up at the bar of a little steak house I had never noticed before. It was one of those places that seemed to have slipped through time unscathed and walking into it was like walking into a different decade. Dark walls, leather booths, thick slabs of beef, ashtrays on every table. The man behind the bar in a red plaid vest had the open, sad face of an old-time baseball player. “Mrs. S.,” he said in a thick nasally voice when we sat on the red-leather stools. “Terrific as always to see you.” “Rocco, this is Victor,” she said. “Victor and I are in desperate need of a drink. I’ll have the usual. What will it be for you, Victor?” “Do you make a sea breeze?” I said. Rocco looked at me like I had spit on the bar. I got the message. This was a serious place for serious drinking, a leftover from an era when the cocktail hour was a sacred thing, when a man was defined by his drink and no man wanted to be defined by something as sweet and inconsequential as a sea breeze. Kids in short pants with ball gloves sticking out of their pockets drank soda pop, men drank like men. “What’s she having?” I said, nodding at my companion. “A manhattan.” “What’s that?” “Whiskey, bitters, sweet vermouth.” “And a cherry,” said Alura Straczynski. “Mustn’t forget the cherry.” “No, Mrs. S.,” said Rocco. “I wouldn’t forget your cherry.

Orion threw a grin back at me as headed to the bar, ducking behind it. “What would madam like?” he asked in a formal tone which was a damn good impression of the Acruxes' butler. I giggled hurrying over to take a stool in front of the bar and placing my clutch down, relishing the cool breeze against my burning neck. “Hmm...a Manhattan?” I teased and he cocked his head. “I'm afraid we're fresh out of bullshit, how about a white wine spritzer with a tiny umbrella in it?” I laughed, nodding eagerly as he made up my drink then poured himself a measure of bourbon. He held it out for me and I leaned across the bar to take it. As I took hold of the glass, he didn't let go and I gazed up at him under my lashes questioning why. “Have I told you have exceptionally beautiful you look tonight, Darcy?” Darcy. He'd said my name. For the first time ever. And why did it sound like so much more than a name when he spoke it? It was like he'd fired an arrow and it had punctured a flesh wound in me at the exact same moment. Hell. I needed to get over this guy. Why was I so caught up on him? Unavailable, that's what it was. We always want what we can't have and Professor Orion was off limits. Simple as that. And those muscles. And the beard. And the dark eyes. And the dimple. But that was it. “That's the first I've heard of it, Professor,” I whispered, unable to make my voice rise any louder. “Don't do that,” he grunted, releasing the drink. I eyed him curiously as he walked around the bar with his bourbon in hand. He took the stool beside mine, his arm butting up against me. “Do what?” I asked, swivelling around to face the pool and taking a sip of my spritzer. It fizzed on my tongue and sent a deep kick of heat through my chest. “You know what.” “You're very presumptuous, Orion. You think I'm far more aware of your chaotic way of thinking than I really am.” I sipped my drink again, spying on him from the corner of my eye. He took a swig of his own drink and the familiar waft of bourbon drifted over me, tingling my senses. It was becoming a trigger, like the moment I walked into his office and he uncorked a bottle, it made me want to taste it on his mouth. And then that led to me wondering whether his fangs would brush my tongue when we kissed, and that always led to me mentally undressing him, then me conjuring an image of what those muscles looked like beneath that shirt... “I have something for you,” he said and I turned, blinking out of my dark fantasy. “You do?” He nodded, reaching into his inside pocket and taking out my coil of blue hair. My heart combusted and a choked noise escaped me. I reached for it and he slid it onto my wrist. He kept my hand in his, his eyes downcast as they remained on the band of hair. “I want you to know, I believe you would have gotten this back yourself when you were ready. But I took a lot of pleasure in retrieving it for you all the same.” I stared at him in complete shock, unsure what to say, my tongue tied in knots. “But Fae don't fight battles for other Fae,” I blurted, completely astonished that his actions that day had been to take this back from Seth. For me. And nothing else. He finished his drink and planted the glass on the bar, rising to his feet. He didn't reply to what I'd said and I barely even remembered what it was as he started pulling his clothes off. “Err, what are you doing?” I half laughed as he shed his jacket and kicked off his shoes, pulling off his socks. Oh my god. “I hate parties, but I like swimming.” He started undoing the buttons of his shirt and thought his back was to me, I was still captivated as he dropped it to the floor like a silken sheet. My eyes scraped down his skin to where his muscles etched an upside down v into his lower back, disappearing beneath his waistband. His shoulders were tanned and heavenly broad, making me long to explore all of those muscles with my hands.(Darcy)

You’ve always been strong, Jo. That’s one of the things I admire most about you. But you have an Achilles’ heel. You get frustrated and impatient when things don’t get done the way you would do them. Then you take on the burdens all by yourself. And you’ll just keep on taking them, one after another, until they finally crush you.” As much as she would have loved to argue, she couldn’t ignore the truth in his words. “What should I do?” “Tell me everything from now on, and let me help you,” he told her. “And let me do it my way. As strong as you are, we’re stronger together. You may be the concrete, but I’m the rebar.” He’d tossed out the last sentence as a joke, but it lingered in Jo’s mind until the sun came up. During the years she’d worked in Manhattan, Art had gotten up early each morning to make her coffee. And he’d greeted her with a drink every night when she got home. They may have been small things, but Jo could have listed a thousand such gestures. Maybe Art hadn’t found success the way she had. Maybe he hadn’t mastered the arts of housecleaning or lawn care. But throughout their marriage, he had given Jo the support she’d needed to grow. She knew that

So, with no prospects and no skills (again, I majored in The History and Literature of Russia and Britain), I got ahead of the millennial curve and moved back to my parents’ house and into my childhood bedroom. Which, if you haven’t done it, is one of the most humiliating experiences an adult can go through. At first you think, No big deal. It’s like I’m back in high school, except no curfew and I can drink in front of my parents! Then you have one drink in front of your parents in your childhood kitchen and you’re like, I’m the saddest boy on Earth. There’s something about moving back home after college that eliminates all the respect you accumulated by going away to college. All the bragging your parents did about you going to a good school disappears overnight. You live in their house, yet they dare not speak your name in public, for fear that a friend of theirs with a working child will ask, “And what is Colin doing now?” So you slink around and try to eat alone at odd hours and then go to a movie at 11:45 P.M. on a Tuesday with your one other loser friend who moved back home. Then you go to a diner at 2 A.M. and see your high school girlfriend and she’s already married with three kids and you don’t understand how that’s even physically possible. (Or why she’s at a diner at 2 A.M. with three kids at home.) So you ask the diner to make your plate of eggs “to go” to escape the whole scene and now you’re eating cold eggs in the basement of your house at 3 A.M., watching Howard Stern tell a porn star to kiss Gary the Retard, because that’s easily the most thrilling moment of your day. And pretty soon you’re thinking, Why the fuck did I major in the History and Literature of Russia and Britain? After a few weeks of extreme depression, I talked to a couple friends from college who were equally miserable and unemployed, and we all decided: Let’s move to Manhattan or Brooklyn or wherever we can get an apartment and just force ourselves to get jobs and become actual adults. And my parents were like, “No…don’t…” And then closed the door behind me and locked it.

First of all, Jaz thinks Manhattan is New York, but that isn’t true. Haven’t you visited the other boroughs? Brooklyn? Queens?” Maude shook her head. “Did you even visit The Statue of Liberty?” Same answer. “Coney Island?” “I haven’t had time to visit all these places. I have so much to learn about music. New York can wait.” “No, it can’t. I love the Baldwins, but they eat and drink music and sometimes forget that there are other interesting things in this life aside from it.

[T]he vast majority of drinks called for in any bar are simple Highballs such as Scotch and Soda, as well as Martinis, Manhattans, Margaritas, and other perennial favorites that are quite easy to master. Every bar also has its idiosyncratic cocktails, such as house specialties or weird potions peculiar to that one particular joint. Most bartenders will tell you that it’s seldom necessary to know how to make more than a couple dozen drinks in any one bar.

[A]s a generalization, drinks containing eggs; fruit juices; cream liqueurs, such as Baileys; or dairy products (cream, half-and-half, or milk) should be shaken, while clear drinks, such as the classic Martini or Manhattan, are usually stirred.

as a generalization, drinks containing eggs; fruit juices; cream liqueurs, such as Baileys; or dairy products (cream, half-and-half, or milk) should be shaken, while clear drinks, such as the classic Martini or Manhattan, are usually stirred. It’s fairly easy to determine why some drinks should be shaken: It’s far easier, for instance, to thoroughly combine a spirit with heavy cream or a fruit juice by shaking rather than stirring, whereas the Martini and the Manhattan, made with a spirit and vermouth, are easily mixed when stirred.

[A]s a generalization, drinks containing eggs; fruit juices; cream liqueurs, such as Baileys; or dairy products (cream, half-and-half, or milk) should be shaken, while clear drinks, such as the classic Martini or Manhattan, are usually stirred. It’s fairly easy to determine why some drinks should be shaken: It’s far easier, for instance, to thoroughly combine a spirit with heavy cream or a fruit juice by shaking rather than stirring, whereas the Martini and the Manhattan, made with a spirit and vermouth, are easily mixed when stirred.

There can be no doubt that vermouth changed the face of mixed drinks in the twentieth century. The Manhattan, the Martini, and the Rob Roy might be considered to be the Triple Crown of cocktails, and you can’t make one of them without vermouth.

Sidney E. Klein, a union organizer in Manhattan during the twenties, says that cocktails just weren’t the point when bibbers of the time went out on the town, and that most people just wanted the “straight stuff.” Although this doesn’t mean that Martinis weren’t made and Manhattans left the face of the earth, it certainly wasn’t a period when bartenders could be very creative. The new drinks that did appear during this era were mostly fashioned in Europe, where at least a few American bartenders fled to pursue their careers. Harry Craddock was one such man. He started work as a bartender at the Savoy Hotel, London, in 1925, and compiled The Savoy Cocktail Book (1930), in which he admonished bartenders, “Shake the shaker as hard as you can: don’t just rock it: you are trying to wake it up, not send it to sleep!” Craddock is also credited with saying that the best way to drink a cocktail is “quickly, while it’s laughing at you!

Embury was the first true cocktailian of the modern age, and he took time to analyze the components of a cocktail, breaking them down into a base (usually a spirit, it must be at least 50 percent of the drink); a modifying, smoothing, or aromatizing agent, such as vermouth, bitters, fruit juice, sugar, cream, or eggs; and “additional special flavoring and coloring ingredients,” which he defined as liqueurs and nonalcoholic fruit syrups. Embury taught us that the Ramos Gin Fizz must be shaken for at least five minutes in order to achieve the proper silky consistency, suggested that Peychaud’s bitters be used in the Rob Roy, and noted that “for cocktails, such as the Side Car, a three-star cognac is entirely adequate, although a ten-year-old cognac will produce a better drink.” In the second edition of his book, Embury mentioned that he had been criticized for omitting two drinks from his original work: the Bloody Mary, which he described as “strictly vile,” and the Moscow Mule, as “merely mediocre.” On the subject of Martinis, he explained that although most cocktail books call for the drink to be made with one-third to one-half vermouth, “quite recently, in violent protest of this wishy-washy type of cocktail, there has sprung up the vermouth-rinse method of making Martinis.” He describes a drink made from chilled gin in a cocktail glass coated in vermouth. Embury didn’t approve of either version, and went on to say that a ratio of seven parts gin to one part vermouth was his personal favorite. While Embury was taking his drinking seriously, many Americans were quaffing Martinis by the pitcher, and Playboy magazine commissioned cocktail maven Thomas Mario and, later, Emanuel Greenberg to deliver cocktail news to a nation of people who drank for fun, and did it on a regular basis. Esquire magazine issued its Handbook for Hosts as early as 1949, detailing drinks such as the Sloe Gin Fizz, the Pan American, the “I Died Game, Boys” Mixture, and the Ginsicle—gin with fruit juice or simple syrup poured over chipped ice in a champagne glass. A cartoon in the book depicts a frustrated bartender mopping his fevered brow and exclaiming, “She ordered it because it had a cute name.” The world of cocktails was tilting slightly on its axis, and liquor companies lobbied long and hard to get into the act. In the fifties, Southern Comfort convinced us to make Comfort Manhattans and Comfort Old-Fashioneds by issuing a booklet: How to Make the 32 Most Popular Drinks. By the seventies, when the Comfort Manhattan had become the Improved Manhattan, they were bringing us Happy Hour Mixology Plus a Primer of Happy Hour Astrology, presumably so we would have something to talk about at bars: “Oh, you’re a Virgo—discriminating, keenly analytical, exacting, and often a perfectionist. Wanna drink?

The second most important cocktail bitters, Peychaud’s is an integral ingredient in the Sazerac cocktail and can be used as a substitute for Angostura in many drinks, especially such cocktails as the Manhattan. The resultant cocktail will not duplicate the same drink made with Angostura, but Peychaud’s will add its own nuances and complexities.

The glory of Manhattan which Willie had seen from the airplane was nowhere visible at Broadway and Fiftieth Street when he came up out of the subway. It was the same old dirty crowded corner: here a cigar store, there an orange-drink stand, yonder a flickering movie marquee, everywhere people with ugly tired faces hurrying in a bitter wind that whirled flapping newspapers and little spirals of dry snow along the gutters. It was all as familiar to Willie as his hand. The reception room of the Sono-phono Studios, some seven feet square, consisted of plasterboard walls, a plasterboard door in back, a green metal desk, and a very ugly receptionist with a plasterboard complexion, chewing a large wad of pink gum. “Yeah? What can I do for you?

want to drink. “And I would kill for a Manhattan right now.” And somebody else says “… on the rocks, a Manhattan on the rocks…” And a few people moan and you hear all of these frantic sips of coffee all at once. Maybe there’s even a secret handshake, like the Mormons who also don’t drink. My feeling has always been that if AA means sitting around in the bottom of a church talking endlessly about how much I want to drink, I’d rather never talk about drinking. I’d rather talk about modern art or advertising or screenplay ideas, while tossing back shots. So yeah, it’ll be interesting to see what the mystical force of AA really is. I can hardly wait. Check please.

Among other jobs that we did, my brother Bill and I were shoe shine boys in Jersey City and Hoboken during the World War II years. We went from tavern to tavern shining shoes for ten cents and hopefully a generous tip. The Hoboken waterfront bristled with starkly looming, grey hulled Liberty ships. Secured to the piers facing River Street, they brandished their ominous cannons towards what I thought was City Hall. An unappreciated highlight was when I shined Frank Sinatra’s shoes at a restaurant on Washington Street, just west from the Clam Broth House. There was no doubt but that Hoboken was an exciting place during those years. Years later I met Frank at Jilly's saloon, a lounge on West 52d Street in Manhattan, for a few drinks and a little fun around town. Even though I was an adult by then, he still called me “kid!” It was obvious that Frank Sinatra enjoyed friendly relations with Mafia notables such as Carlo Gambino, “Joe Fish” Fischetti and Sam Giancana. Meyer Lansky was said to have been a friend of Sinatra’s parents in Hoboken. During this time Sinatra spoke in awe about Bugsy Siegel and was in an AP syndicated photograph, seen in many newspapers, with Tommy “Fatso” Marson, Don Carlo Gambino 'The Godfather', and Jimmy 'The Weasel, Fratianno. Little wonder that the Federal Bureau of Investigation kept their eye on Sinatra for almost 50 years. A memo in FBI files revealed that Sinatra felt that he could be of use to them. However, it is difficult to believe that Sinatra would have become an FBI informer, better known as a “rat.” It was in May of 1998 when Sinatra, being treated at Cedars-Sinai Medical Center in Los Angeles told his wife Barbara, “I’m losing.” Frank Sinatra died on May 14th at 82 years of age. It is alleged that he was buried with the wedding ring from his ex-wife, Mia Farrow, which she slid unnoticed into his suit pocket during his “viewing.” Aside from his perceived personal and public image, Frank Sinatra’s music will shape his enduring legacy for decades to come. His 100th birthday was celebrated at the Hollywood Bowl on Wednesday, July 22, 2015. Somehow Frank will never age and his music will never fade….

The Riders Placencia Beach, Belize, 1996 Americans aren’t overly familiar with Tim Winton, although in my mind he is one of the best writers anywhere. This novel is set in Ireland and Greece as a man and his daughter search for their missing wife and mother. Gripping. 2. Family Happiness Miacomet Beach, Nantucket, 2001 The finest of Laurie Colwin’s novels, this is, perhaps, my favorite book in all the world. It tells the story of Polly Demarest, a Manhattan woman who is torn between her very uptown lawyer husband and her very downtown artist lover. 3. Mary and O’Neil Cottesloe Beach, Western Australia, 2009 These connected stories by Justin Cronin will leave you weeping and astonished. 4. Appointment in Samarra Nha Trang Beach, Vietnam, 2010 This classic novel was recommended to me by my local independent bookseller, Dick Burns, once he had found out how much I loved Revolutionary Road by Richard Yates. John O’Hara’s novel has all the requisite elements of a page-turner—drinking, swearing, and country club adultery, although set in 1930s Pennsylvania. This may sound odd, but trust me, it’s un-put-downable! 5. Wife 22 Oppenheimer Beach, St. John, U.S. Virgin Islands, 2012 If you like piña coladas… you will love Melanie Gideon’s tale of marriage lost and rediscovered. 6. The Interestings Steps Beach, Nantucket, 2013 And this summer, on Steps Beach in Nantucket, I will be reading The Interestings by Meg Wolitzer. Wolitzer is one of my favorite writers. She explores the battles between the sexes better than anyone around.

Iris Whitney, a former showgirl that frequented Malachy’s bar on Third Avenue, became my friend with a story. The same year that I had graduated from High School, she had been frolicking with John Garfield in her two room Gramercy Park apartment. On May 21, 1952 Garfield was found dead of a heart attack, in her bed. When I first met Iris I didn’t know anything about this but even if I had, all I can say is that I enjoyed her company and survived the experience. Of course she denied having been intimate with the actor the night that he died and added that John had not been feeling well. When the police arrived and had to break the door down, her explanation was that she thought that they were newspaper men. Several years later, in Connecticut, I had the occasion to talk about old times and some of these events, to the popular stage and screen actor Byron Barr better known as “Gig Young.” Sitting with my wife Ursula and Young at the open bar alongside the Candlewood Theatre, in New Fairfield during the summer of 1978, everything seemed normal. Coincidentally I also knew his former wife Elizabeth Montgomery who was married to him from 1956 to 1963, since she was my neighbor living on the nearby Cushman road in Patterson New York,. On October 19, 1978, two months after seeing Young, I read that he had shot his wife Kim Schmidt and committed suicide only three weeks after their marriage. Apparently Young had shot his wife and then turned the gun on himself. They were both found dead in their Manhattan apartment but the police never established a motive for the murder-suicide. I knew that he liked to drink and this may have been a part of the problem, but he always seemed congenial and there was no hint that it would ever come to this.

And then we met and fell in love and we introduced each other to all of it, like children showing each other their favourite toys. The instinct never goes - look at my fire engine, look at my vinyl collection. Look at all these things I've chosen to represent who I am. It was fun to find out about each other's self-made cultures and make our own hybrid in the years of eating, watching, reading, listening, sleeping and living together. Our culture was tea drink from very large mugs. And looking forward to the Glastonbury ticket day and the new season of Game of Thrones and taking the piss out of ourselves for being just like everyone else. Our culture was over-tipping in restaurants because we both used to work in the service industry, salty popcorn at the cinema and afternoon naps. Side-by-side morning sex. Home-made Manhattans. Barmade Manhattans (much better). Otis Redding's "Cigarettes and Coffee" (our song). Discovering a new song we both loved and listening to it over and over again until we couldn't listen to it any more.